Posts Tagged ‘Memphis’

You might think that a rib is a rib is a rib -- throw enough spice and wood smoke in its general direction, and you'll wind up with respectable bones. The fact is that, while cooking ribs is not complicated, there's an enormous amount of technique, tradition, lore, and yes, science behind preparing the perfect bones. (And with these 22 rib tips, you too can up your game with slabs and bones!)
Ribs possess many advantages. They offer gnawable bones that provide structure and flavor, presenting...

A FOND FAREWELL TO CHARLIE VERGOS
Charlie Vergos, 1926 - 2010
It was with sadness that Steven learned of the passing on Saturday of Charlie Vergos, founder of the legendary restaurant Rendezvous and inventor of one of Memphis' most iconic dishes, the dry rub rib.
Charlie was originally in the sandwich business. One day, a meat salesman brought him a case of babyback ribs (a very unpopular cut in the 1950s), and drawing on his Greek heritage,...

Talk about going whole hog! Here's a photo souvenir from my trip to the Memphis in May Barbecue Contest. This way cool smoker is the handiwork of the "Mad Max" barbecue team from Shawnee, Kansas, and it certainly scores big for originality. Does anyone out there have a cool smoker he/ she has built or decorated? Send us a photo on the Barbecue Board.

Going whole hog at Memphis in May.
Here Super Smokers team leader Skip Black prepares to apply the spice rub to a 100 plus pound porker.
Sorry for the graphic quality of the picture, but it does show an interesting technique. Spices and smoke can't penetrate the pork skin, so Skip removes it when he seasons the pit. The skin will be cooked separately and put back on the pig when it's cooked.